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Some of you may recognize this cocktail appetizer combo from last year. I love the Caipirinhas with Plantain Chips & Avocado Cream combo so much, I am reposting it. And also because…you guessed it…it’s one that got lost in the website redo.

I got introduced to Caipirinhas a few years ago and they sort of remind me of a mojito that packs a stout punch. By that, I mean it’s basically a couple shots of liquor with lime and sugar over ice. THAT can’t be bad, amiright? I’m a bit of a lightweight, so I “cool” mine off with a little club soda.

The plantain chips, on the other hand, are a lovely discovery from my sister trip to Colorado with Courtney last year. We found this really cool speakeasy in the LoHi district of Denver and when this little bowl of interesting goodness came out of the kitchen, I was stumped and hooked all at the same time. It’s almost a strange play on salt and vinegar chips, but with a sweetness from the plantains and brown rice vinegar syrup that you drizzle over it. Then, you dip it in a cool, coconutty avocado cream. It was decadent. It went really well with the flaming Buddha head cocktail I had too, but that’s a story for a different time.;)

Caipirinhas with Plantain Chips & Avocado Cream

Ingredients

1 bag of plantain chips (you can find these in the ethnic food isle and sometimes in the chip isle of the grocery store)

1/4 cup of brown rice vinegar

2 Tbsp of sugar

1 Tbsp of water

1 avocado

1/4 coconut milk from the can. You can use full fat or lite

zest of 1 lime

salt

*******

Traditional Caipirinha :

2 limes, cut in half and then quartered

8 tsp of brown sugar

10 oz of cachaca

crushed ice

club soda, optional

Instructions

Plantain Chips & Avocado Cream :

In a small saucepan, combine the vinegar, sugar and water. Bring it to a boil and let it cook until it reduces to syrup consistency, about 20-30 minutes. Set aside and allow it to cool.

While the syrup is cooling, slice the avocado in half and remove the seed. Scoop the flesh into a small food processor or blender. Pour in the coconut milk, a sprinkle of salt and the lime zest. Blend until smooth and creamy. If you need a little more coconut milk, you can add it to thin out the avocado cream. Spoon into a small serving bowl.

Pour the chips into a bowl. Using a spoon, drizzle the brown rice syrup over the chips. Serve with the avocado cream.

*If you want to whip this up in no time, make the vinegar syrup the night before. Only make the avocado cream just before serving or it will turn brown.

*******

Traditional Caipirinha :

Place 1/2 half lime (4 lime quarters) in 4 different glasses. Add 2 tsp of brown sugar to each glass. Muddle the lime and sugar together until the sugar is dissolved and the lime juice has been brought out of the limes.

Pour 2 1/2 ounces of cachaca in each glass. Stir to combine. Put a handful of crushed ice in each glass.

You can stop here for it to be a traditional caipirinha or you can splash each glass with club soda to lighten the drink.

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about carolina girl cooks

I’m Jennifer, the writer, recipe developer and photographer behind this site. I love food! I dream in food! I started CGC in October of 2011 as a way to catalog the constant thoughts of food that float through my mind. The best part of my day is dancing around my kitchen to music, singing my lungs out, while creating and photographing dishes inspired from years of travel, mixed with good ole southern culture to share with you. Thanks for reading and I hope you keep coming back for more recipes, travel bits and a dash of this and that. Cheers!